81 resultados para Non newtonian fluid
em Repositório Institucional UNESP - Universidade Estadual Paulista "Julio de Mesquita Filho"
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Laminar-forced convection inside tubes of various cross-section shapes is of interest in the design of a low Reynolds number heat exchanger apparatus. Heat transfer to thermally developing, hydrodynamically developed forced convection inside tubes of simple geometries such as a circular tube, parallel plate, or annular duct has been well studied in the literature and documented in various books, but for elliptical duct there are not much work done. The main assumptions used in this work are a non-Newtonian fluid, laminar flow, constant physical properties, and negligible axial heat diffusion (high Peclet number). Most of the previous research in elliptical ducts deal mainly with aspects of fully developed laminar flow forced convection, such as velocity profile, maximum velocity, pressure drop, and heat transfer quantities. In this work, we examine heat transfer in a hydrodynamically developed, thermally developing laminar forced convection flow of fluid inside an elliptical tube under a second kind of a boundary condition. To solve the thermally developing problem, we use the generalized integral transform technique (GITT), also known as Sturm-Liouville transform. Actually, such an integral transform is a generalization of the finite Fourier transform, where the sine and cosine functions are replaced by more general sets of orthogonal functions. The axes are algebraically transformed from the Cartesian coordinate system to the elliptical coordinate system in order to avoid the irregular shape of the elliptical duct wall. The GITT is then applied to transform and solve the problem and to obtain the once unknown temperature field. Afterward, it is possible to compute and present the quantities of practical interest, such as the bulk fluid temperature, the local Nusselt number, and the average Nusselt number for various cross-section aspect ratios.
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Free surface flows in inclined channels can develop periodic instabilities that are propagated downstream as shock waves with well-defined wavelengths and amplitudes. Such disturbances are called roll waves and are common in channels, torrential lava, landslides, and avalanches. The prediction and detection of such waves over certain types of structures and environments are useful for the prevention of natural risks. In this work, a mathematical model is established using a theoretical approach based on Cauchy's equations with the Herschel-Bulkley rheological model inserted into the viscous part of the stress tensor. This arrangement can adequately represent the behavior of muddy fluids, such as water-clay mixture. Then, taking into account the shallow water and the Rankine-Hugoniot's (shock wave) conditions, the equation of the roll wave and its properties, profile, and propagation velocity are determined. A linear stability analysis is performed with an emphasis on determining the condition that allows the generation of such instabilities, which depends on the minimum Froude number. A sensitivity analysis on the numerical parameters is performed, and numerical results including the influence of the Froude number, the index flow and dimensionless yield stress on the amplitude, the wavelength of roll waves and the propagation velocity of roll waves are shown. We show that our numerical results were in agreement with Coussot's experimental results (1994).
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Laminar forced convection inside tubes of various cross-section shapes is of interest in the design of a low Reynolds number heat exchanger apparatus. Heat transfer to thermally developing, hydrodynamically developed forced convection inside tubes of simple geometries such as a circular tube, parallel plate, or annular duct has been well studied in the literature and documented in various books, but for elliptical duct there are not much work done. The main assumption used in this work is a laminar flow of a power flow inside elliptical tube, under a boundary condition of first kind with constant physical properties and negligible axial heat diffusion (high Peclet number). To solve the thermally developing problem, we use the generalized integral transform technique (GITT), also known as Sturm-Liouville transform. Actually, such an integral transform is a generalization of the finite Fourier transform where the sine and cosine functions are replaced by more general sets of orthogonal functions. The axes are algebraically transformed from the Cartesian coordinate system to the elliptical coordinate system in order to avoid the irregular shape of the elliptical duct wall. The GITT is then applied to transform and solve the problem and to obtain the once unknown temperature field. Afterward, it is possible to compute and present the quantities of practical interest, such as the bulk fluid temperature, the local Nusselt number and the average Nusselt number for various cross-section aspect ratios. (C) 2006 Elsevier. SAS. All rights reserved.
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For the configuration optimization of plate heat exchangers (PHEs), the mathematical models for heat transfer and pressure drop must be valid for a wide range of operational conditions of all configurations of the exchanger or the design results may be compromised. In this investigation, the thermal model of a PHE is adjusted to fit experimental data obtained from non-Newtonian heat transfer for eight different configurations, using carboxymethylcellulose solutions (CMC) as test fluid. Although it is possible to successfully adjust the model parameters, Newtonian and non-Newtonian heat transfer cannot be represented by a single generalized correlation. In addition, the specific heat, thermal conductivity and power-law rheological parameters of CMC solutions were correlated with temperature, over a range compatible with a continuous pasteurization process.
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The criteria for the occurrence of roll wave phenomenon in the supercritical and turbulent Newtonian and non-Newtonian flows from the engineering point of view was analyzed. Imposing a constant discharge at the upstream of the canal and superposing a small perturbation, it was observed that roll waves can be developed more easily for small wave numbers and for high cohesions. Moreover, from the mathematical model used, it was demonstrated that the numerical viscosity was 10 times the physical viscosity.
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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The rheological behavior of egg yolk was studied at a range of temperatures (277-333 K) using a concentric cylinder viscometer. Rheological behavior was pseudoplastic and flow curves fitted by the power law model. The consistency and behavior indexes, dependent on temperature, were expressed by an Arrhenius-type equation. The rheological parameters, together with experimental values of pressure loss in tube flow were used to calculate friction factors. The good agreement between predicted and observed values confirmed the reliability of the equations proposed for describing the flow behavior of the egg yolk. (c) 2005 Published by Elsevier Ltd.
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In this paper we present a finite difference MAC-type approach for solving three-dimensional viscoelastic incompressible free surface flows governed by the eXtended Pom-Pom (XPP) model, considering a wide range of parameters. The numerical formulation presented in this work is an extension to three-dimensions of our implicit technique [Journal of Non-Newtonian Fluid Mechanics 166 (2011) 165-179] for solving two-dimensional viscoelastic free surface flows. To enhance the stability of the numerical method, we employ a combination of the projection method with an implicit technique for treating the pressure on the free surfaces. The differential constitutive equation of the fluid is solved using a second-order Runge-Kutta scheme. The numerical technique is validated by performing a mesh refinement study on a pipe flow, and the numerical results presented include the simulation of two complex viscoelastic free surface flows: extrudate-swell problem and jet buckling phenomenon. © 2013 Elsevier B.V.
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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Rheological studies were carried out in the fermentation broth of a polysaccharide-producing microorganism free of soil. This microorganism was designated 4B. The bacteria 4B was inoculated in the fermentation broth, which consisted of a carbon source and mineral salts, and it was incubated in a rotating agitator at 30 degreesC for 72 h at 210 rpm. A rheometer of concentric cylinders equipped with a thermostatic bath was used and the readings were taken at 25 degreesC. A study was made of the influence of the fermentation time and the readings were made after 24, 48 and 72 h of incubation, using, separately, sucrose and glucose as carbon sources. The influence of the salt concentrations was determined in each carbon source; the salts used were NaCl, KCl and CaCl2 in the concentrations of 0.4%, 1.0%, 2.0% and 3.0%. It was observed that the fermentation broth behaves as a non-Newtonian fluid and it presents pseudoplastic behaviour. Calculations were made of the flow behaviour index (n) and the consistency index (k) of the samples after 24, 48 and 72 h of fermentation, and it was observed that the 72 h sample presented higher k and consequently higher apparent viscosity. of the carbon sources used, the sucrose presented higher viscous broths after 24 and 48 h, and the glucose after 72 h of fermentation. With relation to the effect of the addition of salts, the CaCl2 presented a higher influence on the viscosity of the fermentation broths. (C) 2001 Elsevier B.V. Ltd. All rights reserved.
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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The purpose of this work was to study the influence of carrageenan level (X 1) and total solids content of yogurt/whey mixture (X 2) on starter culture fermentation time, physicochetnical properties (pH, fat and total solids contents) and rheological characteristics of lactic beverages using response surface methodology. The physicochemical characteristics of the lactic beverages were similar to those of commercial products. All beverages showed non-Newtonian fluid behavior with thixotropy and yield stress. The total solids content of the lactic beverages had a greater influence on the rheological behavior of these products than the carrageenan level. Wide ranges of consistency measurements were observed by varying the stabilizer level and total solids content.